Croissant and temperature of lamination

[Sussan Estela Olaya]

Hi Christofer

The dough for croissants should have a temperature between 19°C and 20°C.

When it’s time to laminate, the butter needs to be cold but pliable. In other words, you should be able to fold it without it breaking. Its temperature should be around 14°C-16°C. If it’s too cold, it will crack inside the dough, and you won’t achieve good results.

I hope this information is helpful.

Best regards.

[רות בביוף]

Hi,in other place, you said the dough should be 16-18 degrees, didn’t you?

• This reply was modified 1 month, 2 weeks ago by  רות בביוף.

[Sussan Estela Olaya]

Hi רות בביוף

Yes, the temperature may vary but it remains within the temperature range.

For the dough, it can be between 16 to 20 degrees, and for the butter, between 14 to 16 degrees.

It all depends on whether you’re working with the dough in a warmer or cooler country.

Best regards.